Heat a cup of cooked brown rice, half a cup of cooked quinoa, a handful of cherry tomatoes, one cup of tinned tomatoes, a clove of chopped garlic and a cup of vegetable stock. Reduce liquid until the risotto is creamy, beat in a tablespoon of butter, season and add chopped basil. Top with quark and popped amaranth.

4. Beef brisket

Dice two kilograms of wagyu beef brisket and put in a slow cooker with uncooked quinoa, purple carrots, thyme, garlic and sliced Swiss brown mushrooms. Add a splash of red wine, beef stock to cover, a couple of bay leaves and juniper berries. Cook for at least four to five hours.

5. Rice pudding

Heat one litre of rice milk with a split vanilla bean and a tablespoon of ground cinnamon. Add 200 grams of uncooked white rice, 100 grams of uncooked quinoa, bring to boil then simmer for 20 minutes until soft. Add 120 grams of raw sugar and a pinch of salt. Eat with sliced mango or peaches.